As summer arrives, many of us are eager to incorporate fresh and flavorful vegetables into our meals. One versatile and delicious option is the humble crookneck squash. With its sweet and nutty flavor, it can be used in a variety of dishes, from savory side dishes to decadent desserts. In this article, we’ll explore 18 mouthwatering crookneck squash recipes that are perfect for warm weather. From classic pairings like garlic butter and parmesan, to more adventurous combinations like spicy aioli and quinoa, there’s something on this list for everyone.
Whether you’re a seasoned cook or just starting out, these recipes will inspire you to get creative with your crookneck squash and enjoy the bounty of the season. So grab some fresh crookneck squash and let’s dive into the world of summer cooking!
Grilled Crookneck Squash with Garlic Butter
This recipe brings out the natural sweetness of crookneck squash by grilling it and pairing it with a savory garlic butter. Perfect for a summer evening, this dish is easy to make and packed with flavor.
Ingredients:
– 2 medium crookneck squash
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the squash into 1/2-inch thick rounds.
3. In a small bowl, mix together the softened butter and minced garlic.
4. Brush both sides of the squash slices with the garlic butter.
5. Season with salt and pepper to taste.
6. Grill the squash for 4-5 minutes per side, or until tender and lightly charred.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Crookneck Squash and Corn Casserole
This casserole celebrates the flavors of summer with a medley of crookneck squash, sweet corn, and creamy cheese. Perfect for a warm-weather gathering or a cozy night in.
Ingredients:
• 2 medium crookneck squashes, sliced into 1/4-inch thick rounds
• 1 cup corn kernels (fresh or frozen)
• 1 cup grated cheddar cheese
• 1/2 cup milk
• 1 tablespoon butter, melted
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the squash slices in butter until tender.
3. Add corn kernels and cook for an additional 2 minutes.
4. In a separate bowl, combine grated cheese, milk, salt, and pepper.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Layer squash mixture, then cheese mixture in the prepared dish.
7. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Roasted Crookneck Squash with Parmesan
Roasted Crookneck Squash with Parmesan: A Delicious Side Dish
This simple yet flavorful recipe brings out the natural sweetness of crookneck squash, perfectly balanced by the nutty taste of parmesan cheese. Roasting the squash in the oven enhances its texture and flavor.
Ingredients:
– 2 medium-sized crookneck squash, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated parmesan cheese
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the squash slices with olive oil, salt, and pepper until they are evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast the squash for 20-25 minutes or until it’s tender and caramelized, flipping halfway through.
5. Remove from the oven and sprinkle with parmesan cheese.
6. Return to the oven for an additional 2-3 minutes or until the cheese is melted and bubbly.
7. Garnish with parsley leaves if desired. Serve warm.
Cooking Time: 25-30 minutes
Sauteed Crookneck Squash with Onions and Herbs
This simple yet flavorful recipe brings out the natural sweetness of crookneck squash, paired with caramelized onions and a hint of fresh herbs.
Ingredients:
– 2 medium crookneck squashes, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onions and cook for 5-7 minutes or until caramelized and golden brown.
3. Add the sliced squash and cook for an additional 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Stir in the chopped parsley and season with salt and pepper to taste.
6. Serve hot as a side dish or add to your favorite recipes.
Cooking Time: 15-20 minutes
Crookneck Squash Fritters with Spicy Aioli
Get ready to delight your taste buds with these crispy fritters made from tender crookneck squash and a zesty aioli dipping sauce.
Ingredients:
For the fritters:
– 2 medium-sized crookneck squashes, diced
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– Vegetable oil for frying
For the spicy aioli:
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a bowl, combine flour, cornmeal, salt, and baking powder.
2. Add the diced squash, egg, and a pinch of salt. Mix until well combined.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the squash mixture into the oil.
5. Fry for about 2-3 minutes on each side or until golden brown and crispy.
6. Serve hot with spicy aioli dipping sauce (mix all ingredients together).
Cooking Time: About 10-12 minutes to fry the fritters, depending on the size.
Stuffed Crookneck Squash with Quinoa and Feta
This flavorful recipe combines the natural sweetness of crookneck squash with the nutty taste of quinoa, tangy feta cheese, and a hint of herbs. Perfect as a main course or side dish for any occasion.
Ingredients:
– 2 medium crookneck squash
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix cooked quinoa with feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed squash and place on a baking sheet.
6. Roast for 30-40 minutes or until the squash is tender and the filling is lightly browned.
Cooking Time: 30-40 minutes
Crookneck Squash Soup with Coconut Milk
This recipe showcases the sweet and nutty flavor of crookneck squash paired with the richness of coconut milk, making for a deliciously comforting soup. Perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 1 medium crookneck squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped squash, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
5. Stir in the coconut milk and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Pickled Crookneck Squash with Dill and Mustard Seeds
This recipe adds a tangy twist to the summer squash season, perfect for snacking or as a side dish. The combination of dill and mustard seeds creates a delightful flavor profile that complements the natural sweetness of the crookneck squash.
Ingredients:
– 2 pounds crookneck squash, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 tablespoons granulated sugar
– 1 tablespoon salt
– 1 teaspoon whole black peppercorns
– 1/4 cup fresh dill weed, chopped
– 1 tablespoon mustard seeds
Instructions:
1. In a large bowl, combine sliced squash, vinegar, water, sugar, salt, and black peppercorns. Let it sit for at least 2 hours or overnight.
2. Preheat oven to 200°F (90°C). Drain the squash mixture and place the slices on a baking sheet lined with parchment paper.
3. Bake for 30 minutes or until slightly caramelized.
4. Remove from oven and let cool. Stir in chopped dill weed and mustard seeds.
5. Store in an airtight container in the refrigerator. Best consumed within 2 weeks.
Cooking Time: 30 minutes (plus soaking time)
Crookneck Squash and Tomato Gratin
Celebrate the flavors of summer with this vibrant gratin, featuring tender crookneck squash and juicy tomatoes baked to perfection under a golden-brown crust.
Ingredients:
– 2 medium crookneck squashes, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash slices with 1 tablespoon olive oil, salt, and pepper until coated.
3. Spread squash on a baking sheet lined with parchment paper; roast for 20-25 minutes or until tender.
4. In a separate skillet, melt butter over medium heat. Add diced tomatoes and cook for 5-7 minutes or until they release their juices and start to caramelize.
5. In a 9×13-inch baking dish, arrange roasted squash slices in an even layer. Top with cooked tomato mixture, then sprinkle Parmesan cheese evenly.
6. Bake gratin for 20-25 minutes or until golden brown. Garnish with chopped basil leaves, if desired.
Cooking Time: 45-50 minutes
Spiralized Crookneck Squash Noodles with Pesto
Transform ordinary squash into a nutritious and flavorful noodle dish with this simple recipe. Perfect for a quick weeknight meal or a healthy side dish.
Ingredients:
– 2 medium crookneck squash
– 1/4 cup pesto
– 2 tablespoons olive oil
– Salt, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the squash into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the spiralized squash and cook for 3-4 minutes, or until slightly tender.
5. Stir in the pesto and season with salt to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Crookneck Squash and Bacon Hash
This hearty hash recipe combines the natural sweetness of crookneck squash with the smoky goodness of crispy bacon, making it a perfect side dish for any meal. With just a few simple ingredients and steps, you’ll be enjoying this flavorful treat in no time!
Ingredients:
– 2 medium-sized crookneck squash, diced
– 6 slices of bacon, cooked and crumbled
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced squash with olive oil, salt, and pepper until evenly coated.
3. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. While the squash is roasting, cook the bacon in a pan over medium heat until crispy. Drain on paper towels.
5. In a large skillet, sauté the diced onion and minced garlic until softened. Add the cooked bacon and stir to combine.
6. Once the squash is done, add it to the skillet with the onion mixture. Toss everything together until well combined.
7. Season with salt and pepper to taste, then serve hot.
Cooking Time: 40-45 minutes
Cheesy Crookneck Squash Bread
This recipe combines the warm, comforting flavors of bread with the sweet, nutty taste of roasted crookneck squash and melted cheese. Perfect as a side dish or used as a base for sandwiches.
Ingredients:
– 1 medium crookneck squash
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream or whole milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the squash in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. Add softened butter, grated cheese, and heavy cream or whole milk. Mix until a sticky dough forms.
5. Peel and chop the roasted squash into small pieces. Add to the dough and mix until well combined.
6. Knead the dough for 5-7 minutes until smooth.
7. Shape into a round loaf and place on a baking sheet lined with parchment paper.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Crookneck Squash and Chickpea Curry
This vibrant curry celebrates the flavors of summer with a delightful combination of crookneck squash, chickpeas, and aromatic spices. Perfect for a light and satisfying meal or as a side dish to accompany your favorite grains.
Ingredients:
– 1 large crookneck squash (about 2 lbs), sliced into 1/4-inch thick rounds
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– Salt, to taste
– 2 tbsp olive oil
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add squash and chickpeas to the skillet. Cook, stirring occasionally, until the squash is tender, about 15-20 minutes.
5. Stir in coconut milk and season with salt to taste.
6. Simmer for an additional 2-3 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves and serve warm.
Cooking Time: 25-30 minutes
Baked Crookneck Squash Fries with Chipotle Dip
Transform ordinary squash into a delicious and healthier alternative to traditional fries! This recipe combines the natural sweetness of crookneck squash with the smoky heat of chipotle peppers.
Ingredients:
– 2 medium-sized crookneck squashes
– 1/4 cup olive oil
– Salt, to taste
– 1 chipotle pepper in adobo sauce, finely chopped
– 1/2 cup Greek yogurt
– 1 tablespoon lime juice
– 1/2 teaspoon cumin
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes into long, thin strips, similar to French fry shapes.
3. Line a baking sheet with parchment paper and toss the squash strips with olive oil, salt, and any desired seasonings.
4. Bake for 20-25 minutes or until tender and lightly caramelized.
5. Meanwhile, mix the chipotle pepper, Greek yogurt, lime juice, and cumin in a bowl to create the dip.
6. Serve the baked squash fries with the spicy chipotle dip and enjoy!
Cooking Time: 20-25 minutes
Crookneck Squash and Goat Cheese Tart
Celebrate the flavors of summer with this refreshing tart, featuring tender crookneck squash, tangy goat cheese, and flaky pastry.
Ingredients:
– 1 9-inch pie crust
– 2 medium crookneck squash, sliced into 1/4-inch thick rounds
– 8 oz goat cheese, crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the pie crust and place on a baking sheet lined with parchment paper.
3. In a large skillet, heat olive oil over medium-high. Add squash and cook until tender, about 5 minutes per side.
4. Arrange cooked squash slices on the tart crust, leaving a 1-inch border around edges.
5. Top squash with crumbled goat cheese and sprinkle with garlic, salt, and pepper to taste.
6. Fold edges of the pastry up over the filling, pressing gently to seal.
7. Bake for 25-30 minutes or until golden brown. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Crookneck Squash Stir-Fry with Ginger and Soy
This recipe brings together the sweetness of crookneck squash with the savory flavors of ginger and soy, perfect for a quick and delicious weeknight dinner.
Ingredients:
– 1 medium crookneck squash, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1-inch piece of fresh ginger, peeled and minced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the ginger and garlic; stir-fry for 30 seconds.
3. Add the squash; stir-fry for 5-7 minutes, until tender and lightly browned.
4. Pour in soy sauce; toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with scallions, if desired.
Cooking Time: 15-20 minutes
Crookneck Squash and Black Bean Enchiladas
This recipe combines the natural sweetness of crookneck squash with the earthy flavor of black beans, wrapped in a crispy tortilla and smothered in a rich tomato sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium crookneck squash, cooked and diced
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Salt and pepper to taste
– Optional: sour cream, avocado, cilantro for topping
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion, garlic, and bell pepper until tender.
3. Add the black beans and cook until heated through.
4. Stir in the diced squash and season with salt and pepper.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the enchiladas by spooning the squash mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
7. Pour the enchilada sauce over the top and sprinkle with cheese.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Crookneck Squash and Ricotta Stuffed Shells
This creative twist on traditional stuffed shells combines the sweetness of crookneck squash with the creaminess of ricotta cheese, wrapped in tender pasta.
Ingredients:
– 12-15 jumbo pasta shells
– 1 medium crookneck squash, cooked and mashed
– 1 cup whole-milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; set aside.
3. In a mixing bowl, combine mashed squash, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
4. Stuff each cooked pasta shell with the squash-ricotta mixture, placing them in a baking dish as you go.
5. Top with additional grated Parmesan cheese (if desired).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Summary
Looking for some delicious and refreshing summer recipes? Look no further! This article features 18 mouth-watering crookneck squash recipes that are perfect for hot summer days. From grilled and roasted options to soups, casseroles, and more, there’s something for everyone. Try your hand at Grilled Crookneck Squash with Garlic Butter, Sauteed Crookneck Squash with Onions and Herbs, or even Crookneck Squash Fritters with Spicy Aioli. With these recipes, you’ll be enjoying the sweet and nutty flavor of crookneck squash all summer long!
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